"Klejdus, Bo\u0159ivoj" . "Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages"@en . "Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages"@en . . "RIV/62156489:43210/04:00002396!RIV/2005/MSM/432105/N" . "[DD946E52F1C4]" . "Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages" . "Komprda, Tom\u00E1\u0161" . "RIV/62156489:43210/04:00002396" . "Vliv startovac\u00ED kultury, sm\u011Bsi ko\u0159en\u00ED, doby skladov\u00E1n\u00ED a teploty na obsah biogenn\u00EDch amin\u016F v trvanliv\u00FDch fermentovan\u00FDch sal\u00E1mech."@cs . . . "Vliv startovac\u00ED kultury, sm\u011Bsi ko\u0159en\u00ED, doby skladov\u00E1n\u00ED a teploty na obsah biogenn\u00EDch amin\u016F v trvanliv\u00FDch fermentovan\u00FDch sal\u00E1mech"@cs . . "43210" . . "\u0160tencl, Ji\u0159\u00ED" . . "562029" . "Pechov\u00E1, Pavla" . . . "6"^^ . "607;616" . "10"^^ . "6"^^ . . "Z(MSM 432100001)" . . "Kalhotka, Libor" . "GB - Spojen\u00E9 kr\u00E1lovstv\u00ED Velk\u00E9 Brit\u00E1nie a Severn\u00EDho Irska" . . . "Sm\u011Bl\u00E1, Dana" . "4" . "Biogenic amines;food safety;lactic acid bacteria;putrescine;tyramine"@en . "67" . . . . . . . "Meat Science" . "Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages" . . "Two types of dry fermented sausage differing in spicing mixture and the diameter (low content of red pepper + diameter 80 mm, H-sausage; high content of red pepper + diameter 55 mm, P-sausage, respectively) were produced in parallel with two different starter cultures (Pediococcus pentosaceus + Staphylococcus carnosus, B-samples and Staphylococcus carnosus + Staphylococcus xylosus + Lactobacillus farciminis, F-samples, respectively). The sausages were ripened 21 days and consequently stored 91 days at the room temperature. Concentration of both most abundant amines, putrescine and tyramine (y; mg/kg DM) increased significantly (P<0.01) in HB-sausage during ripening (x; days): y = 2.5 + 18.13x -- 0.3144x2 (R2 = 0.99) and y = 0.7 + 8.17x -- 0.1130x2 (R2 = 0.99), and also during storage: y = 127.3 + 5.123x (R2 = 0.79) and y = 26.0 + 3.211x (R2 = 0.74), respectively. At the end of ripening, putrescine (247 mg/kg DM) and tyramine (123 mg/kg DM) content in the HB-sausage was higher (P<0.05) than in the PB"@en . . "Vliv startovac\u00ED kultury, sm\u011Bsi ko\u0159en\u00ED, doby skladov\u00E1n\u00ED a teploty na obsah biogenn\u00EDch amin\u016F v trvanliv\u00FDch fermentovan\u00FDch sal\u00E1mech"@cs . "0309-1740" . . . "Two types of dry fermented sausage differing in spicing mixture and the diameter (low content of red pepper + diameter 80 mm, H-sausage; high content of red pepper + diameter 55 mm, P-sausage, respectively) were produced in parallel with two different starter cultures (Pediococcus pentosaceus + Staphylococcus carnosus, B-samples and Staphylococcus carnosus + Staphylococcus xylosus + Lactobacillus farciminis, F-samples, respectively). The sausages were ripened 21 days and consequently stored 91 days at the room temperature. Concentration of both most abundant amines, putrescine and tyramine (y; mg/kg DM) increased significantly (P<0.01) in HB-sausage during ripening (x; days): y = 2.5 + 18.13x -- 0.3144x2 (R2 = 0.99) and y = 0.7 + 8.17x -- 0.1130x2 (R2 = 0.99), and also during storage: y = 127.3 + 5.123x (R2 = 0.79) and y = 26.0 + 3.211x (R2 = 0.74), respectively. At the end of ripening, putrescine (247 mg/kg DM) and tyramine (123 mg/kg DM) content in the HB-sausage was higher (P<0.05) than in the PB" .